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Creamy Chicken Noodle Soup

This easy chicken soup make-over will please the entire family. For a change of pace, you can substitute a 10 oz. package of frozen broccoli for the mixed vegetables.

• 2 - 10 3/4 ounce cans condensed creamy chicken mushroom soup
• 2 cups chopped cooked chicken
• 1 9-to-10 ounce package frozen mixed vegetables (green beans, corn, deced carrots, peas)
• 1 teaspoon seasoned pepper or garlic-pepper seasoning
• 1 1/2 cups dried egg noodles

In a 3 1/2 ro 4 quart crock pot gradually stir 5 cups of water into the condensed soup. Stir or whisk until the mixture is smooth. Add chicken, vegetables and seasoned pepper; Stir again. 

Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours).

If using low heat setting, turn to high heat setting. Stir in noodles. Cover and cook for 20 or 30 minutes more or until noodles are tender.

Yield - 6 to 8 servings